I've never tackled baguettes, so I appreciate the detail and the videos in your recipe. Question: I keep a sourdough starter (currently in the freezer while i'm in italy). Would I need a separate liquid levain to make this recipe, or can I just use more of my starter? Thanks!
Making mini versions of these with fillings now. Batch one is white chocolate pecan (constant request from nurses) batch two is Mediterranean olive, herb and garlic (oncologist request) I’ll post pics to instagram whether or not they turn out 😆 thank you for the videos Martin, you *almost* make it seem easy.
Very nice, as usual. Your documented experimentation is impressive and your writing is quite nice.
Just scored these baguettes and so much easier! Is it because it’s cold? I just need to time it better- found myself shaping baguettes at midnight ha!
I will have to challenge myself with these :-) And make sure my starter is really strong, I have been an unfrequent feeder :-P
Thank you for another great post!! Always inspiring.
I've never tackled baguettes, so I appreciate the detail and the videos in your recipe. Question: I keep a sourdough starter (currently in the freezer while i'm in italy). Would I need a separate liquid levain to make this recipe, or can I just use more of my starter? Thanks!
What's the best way to add steam when baking these baguettes? Do you add some water to a preheated pan on the bottom rack?
Making mini versions of these with fillings now. Batch one is white chocolate pecan (constant request from nurses) batch two is Mediterranean olive, herb and garlic (oncologist request) I’ll post pics to instagram whether or not they turn out 😆 thank you for the videos Martin, you *almost* make it seem easy.
Buenisimoo!! Saludos desde Argentina!
Can’t wait to try these. On the agenda this week